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This is an almost-must dish in any South Indian/Tamil vegetarian meal. It is not spicy, and is very versatile, which can be used as a side dish for rice, bread...
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Get Sea Scallops Recipe from Food Network
cooking.nytimes.com
Katherine Youngblood, the chef de cuisine at Lot 2 in Brooklyn, sautées heirloom broccoli with garlic, chile flakes, anchovy and plenty of lemon, and serves it heaped on olive oil-fried bread showered with pecorino The oily crunch of the bread, the saltiness of the cheese and the sweetness of the broccoli combine into something that, had it not been for my sense of propriety, would have had me licking the plate I made a few minor edits while testing the recipe, taking down the olive oil by just a bit and streamlining the method
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Crispy cinnamon-sugar fried bread confections!
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Breaded and baked eggplant slices are layered on pita chips with a tomato and basil leaf for a fun, bite-size appetizer you can eat while standing.
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A chickpea pancake native to Nice.
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Recipe By: Grace Parisi Servings: makes about 2 cups
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Black-eyed peas are mashed with crumbled bacon and roasted red pepper, then formed into patties, and fried until golden, crispy, and delicious.
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Enjoy this Chicken Vesuvio recipe with ingredients and easy step-by-step directions from Chowhound.
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Bitters go way beyond cocktails in this salad dressing.
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Baked instead of fried but still plenty crispy.
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This is a very easy and tasty recipe. My family loves it. Try serving it with a green salad and garlic bread if desired.